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CDWM SA - Ep.6 - Stuart's - Main

Stuart’s Slow Braised Beef Cheek

Ingredients

Serves: 4 people

Preparation time: Beef: 60 min, Tomato: 30 min, Cabbage: 60 min, Potatoes: 60 min

Beef cheeks

  • 800 g beef cheeks
  • 3 carrots, roughly diced
  • 1 med onion, roughly diced
  • 1 bottle red wine
  • 4 cloves garlic, chopped
  • 100 ml vegetable oil
  • 100 g seasoned flour
  • 1 bouquet garni
  • salt and pepper, to taste

Tomato compote

  • 2 punnets cherry tomatoes
  • 50 ml extra virgin olive oil
  • 50 ml balsamic vinegar
  • 10 ml sugar
  • 4 drops liquid smoke
  • salt and pepper, to taste

Braised red cabbage

  • 1 red cabbage, finely sliced
  • 50 ml salted butter
  • 250 ml red wine
  • 2 Granny Smith apples, peeled and diced
  • 250 ml beef stock
  • 1 white onion, finely sliced
  • 50 ml red wine vinegar
  • 20 ml brown sugar
  • salt and pepper, to taste

Duchess potatoes with roasted garlic & truffle oil

  • 4 large potatoes, peeled and cubed
  • 2 cloves garlic
  • 125 ml cream
  • 100 g salted butter
  • 2 egg yolks
  • 10 ml white truffle oil
  • salt and pepper, to taste

Preparation method

Beef cheeks

  • Preheat oven to 200 C.
  • In smoking-hot casserole pan, brown meat in vegetable oil.
  • Add carrots and onions, sweat for 10 min.
  • Pour away cooking fat and deglaze pan with red wine. Bring to the boil.
  • Cover pot with layer of tin foil, to seal, then replace lid. Cook for 2 1/2 hrs, until meltingly tender.
  • If too much evaporation during cooking process, add beef stock.
  • Remove beef cheeks when cooked, pass cooking liquid through sieve and serve along-side.

Tomato compote

  • Put tomatoes, vinegar, oil, sugar, liquid smoke in small saucepan, on low heat. Cover.
  • Once tomatoes have burst, remove lid, season with salt and pepper.
  • Remove from heat and serve.

Braised red cabbage

  • Melt butter in large saucepan, add onion and caramelise.
  • Add cabbage, red wine, stock, vinegar and sugar.
  • Ensure cabbage is covered in liquid. If necessary, add additional water or stock.
  • Halfway through cooking process, add apple.
  • Reduce heat and simmer until cabbage is soft and bulk of liquid has evaporated.

Duchess potatoes with roasted garlic & truffle oil

  • Slice tops off garlic cloves, place in small oven proof dish, drizzle with truffle oil, season with salt and pepper.
  • Seal with tin foil, roast at 180 C, until soft.
  • Cook potatoes in microwave, in covered dish with a little water, 12-15 min until cooked.
  • Pass potatoes through a ricer. Add roasted garlic, cream, egg yolks, butter, salt and pepper, to taste. Mix well.
  • Put potato mix into piping bag, pipe onto baking sheet covered with baking parchment.
  • Bake at 200 C for 20-25 min, until tops are golden brown.